Fish and Potato Casserole
Main Dishes • European
Description
Fish and Potato Casserole
Ingredients
- Salad Potatoes 25 oz
- Red mullet fillet 20 oz
- Milk 15 fl oz
- Butter 0 oz
- Onion 1 piece
- Frozen spinach discs 5 oz
- Wheat Flour 0 oz
- Chocolate eggs 2 pieces
- Chinese green beans 5 oz
- Bay leaf 2 pieces
Step-by-Step Guide
Step 1
Boil two eggs and set aside to cool.
Step 2
Boil the potatoes until tender and mash them, adding 15 g of butter and a little hot milk.
Step 3
Place the fish in a pot. Add the milk, bay leaves, and part of the onion, and cook for 5–7 minutes.
Step 4
Strain the fish broth into a measuring container. If it is less than 500 ml, add water. Sauté the onion in half of the butter for 5 minutes. Then add the spinach and green beans to the onion. Cook until done, then set aside on a separate plate.
Step 5
In the same skillet, melt the remaining butter and mix it with the flour. Cook for 1 minute over low heat, then gradually pour in the strained milk in which the fish was cooked. Stirring, cook until the sauce thickens. Season to taste.
Step 6
Combine the cooked fish with the vegetables. Transfer to a baking dish, place the quartered eggs on top, pour the sauce over, spread the mashed potatoes on top, and place in the oven.
Step 7
Bake for 15–20 minutes. Serve hot.
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